1 lg can whole Italian tomatoes
1/4 C olive oil (use the oil from the chevre)
1 tsp each oregano and basil (fresh is better)
2 T capers
1 lb. shrimp (shelled)
1 tsp finely chopped garlic
1 pinch red pepper flakes
salt and pepper
3 oz. Appleton Creamery feta (—> or all one kind of cheese)
3 oz. Appleton Creamery chevre in olive oil
Cook tomatoes until reduced somewhat. In another pan, heat olive oil, add garlic and cook for a moment, stir in tomatoes, herbs, pepper, capers, salt and pepper to taste. Heat butter in a heavy skillet and add shrimp. Cook very briefly, until they turn pink. Spoon sauce into a baking dish, arrange shrimp on top, crumble cheese and scatter over all. Bake in 350-degree oven for 15 minutes, or until bubbling hot. Serve with rice or noodles and a green salad.
This recipe is brought to you by Mo’s Passion ©
The surprise in this dish is the pockets of warm chevre you will surely love!
5 cups chicken stock
3 tablespoons butter (unsalted)
1 tablespoon extra virgin olive oil
1 medium sweet onion minced
1-1/2 cups arborio rice
3 whole lobster, cooked and picked
5 oz. Appleton Creamery classic plain chevre
1 teaspoon fresh thyme
1 teaspoon fresh basil
salt and pepper to taste
In a large saucepan, heat stock and keep it at a low simmer. In a heavy bottomed saucepan, combine the butter, oil and onions and saute till the onions are translucent. Add the arborio rice and stir making sure each grain is coated in the butter/oil mixture. When the rice becomes shiny, add a ladle full of stock. Cook, stirring constantly, till the rice has absorbed most of the stock, 1-2 minutes. Add another ladle full of stock and stir until rice has absorbed the liquid; repeat this process untill the rice is tender, about 17-20 minutes. The rice should be tasted at regular intervals to insure it is cooked properly! Remove the saucepan from heat once the rice is cooked and gently fold in the lobster, cheese and herbs. You will want the cheese to be in the dish in chunks. Salt and pepper to taste and let the rice sit for 2-3 minutes so the cheese melts. Serve in shallow bowls.
Copyright 1999 Mo’s Passion
Steam 2 1- to 1-1/4 # lobsters for 15 minutes and chill to touch. Pick out meat and keep tail and claws in tact. Slice tail into medallions.
Warm Parsnip Flan
3 large parsnips
3 large eggs
1 cup heavy cream
1/4 tsp salt
1/8 tsp pepper
5 oz. Appleton Creamery Herb and Garlic chevre
Preheat oven to 325 degrees.
Peel and cut the parsnips into 1″ pieces. Place into a saucepan and cover with cold water. Bring to a boil and cook until tender (when pierced with a fork) 5-10 minutes. Drain and pat dry. Place in the work bowl of a food processor and puree. Add eggs one at a time. Add heavy cream, S.& P. and process just to incorporate. Add chevre. Butter 6 large ramekins and fill them with the mixture. Place ramekins in a water bath and bake 35-40 minutes, until slightly puffed and an inserted knife comes out clean. Let rest 5 to 10 minutes, then turn out onto a bed of mixed baby greens.
Sprinkle with a good balsamic vinegar and arrange lobster pieces around flan on top of greens.
©2001 Mo’s Passion Inc.